FOOD : RECIPE OF THE WEEK : MILLET CHAMPIGNON

BY CHEF DEBDUTTA BANERJEE

EXECUTIVE CHEF

ITC FORTUNE PARK PUSHPANJALI,

CITY CENTRE, DURGAPUR

INGREDIENTS :

1. Millet -100 gms
2. Mushrooms -50 gms
3. Parmesan -15 gms
4. Wine -30 mls
5. Onion -20 gms
6. Almond milk -30 mls
7. Butter -20 gms
8. Salt -15 gms
9. Smoked paprika-10 gms
10. Maple syrup -10 gms
11. Lemon juice -10 gms
12. Chopped Parsley -10 gms
13. Garlic -5 gms

METHOD :

• Millet, process in a food processor on high for a minute.
• Place millet, water, almond milk, oil, and salt in a medium saucepan.
• Bring mixture to a boil with wine and maple and lemon juice.
• Reduce heat and whisk in garlic.
• Cover and simmer for 20 minutes.
• Stir in butter and lemon juice, remove from heat.
• Heat spoons oil in a medium frying pan.
• Add mushrooms and cook over medium heat.
• After a few minutes, add the remaining ingredients.
• Cook on medium-low, stirring occasionally until mushrooms have reduced.
• Divide cooked millet into four bowls. Top with mushrooms and remaining serve warm.